Martin Yan - LOTUS ROOT PATTIES

LOTUS ROOT PATTIES

Makes: 4-6 servings

Ingredients:

1/4 pound shrimp
1/4 pound ground pork
3 tablespoons chopped cilantro
1 green onion, minced
2 lotus root sections
Cornstarch for dusting

Marinade
1-tablespoon oyster-flavored sauce
1-teaspoon sesame oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

3 tablespoons cooking oil
1/4 cup soup stock

Cooking:

Shell and devein shrimp; finely chop. Combine shrimp, pork, cilantro, green onion, and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes.
Peel lotus root; cut into 1/4-inch slices. Bring a pot of water to a boil. Add lotus root; cook 1 to 2 minutes. Remove, drain and pat dry lotus root slices. Dust with cornstarch; shake to remove excess.
Spread 2 teaspoons shrimp mixture on a slice of lotus root. Smooth surfaces with a wet knife. Dust with cornstarch; shake to remove excess. Repeat with remaining lotus root slices and shrimp mixture.
Heat 3 tablespoons cooking oil in a hot frying pan over medium heat. Add lotus cakes, meat side down; pan-fry 1 minute or until slightly golden brown. Add soup stock; cover and cook another 2 to 3 minutes. Turn lotus cakes over; pan fry another 1 to 2 minutes or until browned.